Comments on: Is Traditional Cruising Gone Forever?http://www.cruisemates.com/blog/201010171763/traditional-cruising/
Blogging the cruising worldSat, 26 Mar 2016 11:26:42 +0000hourly1https://wordpress.org/?v=4.5.3By: Kenneth Edenhttp://www.cruisemates.com/blog/201010171763/traditional-cruising/comment-page-1/#comment-2423
Fri, 12 Nov 2010 17:04:50 +0000http://www.cruisemates.com/blog/?p=1763#comment-2423Robbie, nd all others that are not amused with the menus on any given cruise ship, especially in the MDR.

The main “mega cruise lines”, we know who they are, do indeed print their menus way in advance of sailing dates, provision only in port of embarkation, notably Miami, and ogften these same menus are used for YEARS.

Look for menus that are dated, with the date and often, port in which the meal is served, look to see if the ship provisions IN PORT, such as bringing fresh seafood on, fruits in season, look to see if the chef or sous chef(s) are taking charge of these provisions. Look at brochures and on line to see if the table(s) are SET CORRETLY, look for the words maitre ‘d hotel, sommeliers –

Passengers are getting what they expect on the ships, on the main stream ones, and thats what you can find in any new town center, or main thoroughfare in US and Canada, chain restaurants, and that style unfortunately plaguwes certain ship lines.

I do not eat in the chains, and I carefully learned over the years which ships do in fact prepare and carefully plan meals on a day to day basis.

Last night the menu announced “Prime Rib” but pork loin was substituted. I was not amused. It seems that the menus were already printed far in advance.
One improvement : an excellent string quartet plays nightly in the Star bar opposite Cagney’s.

]]>By: Robbie Fieldshttp://www.cruisemates.com/blog/201010171763/traditional-cruising/comment-page-1/#comment-2412
Sun, 07 Nov 2010 15:45:13 +0000http://www.cruisemates.com/blog/?p=1763#comment-2412Well, Paul, I am half way through a 14 day repo on the Norwegian Gem and I am a little shocked.

The cruise industry is as dynamic as the IT industry these days … what was the norm yesterday may be just a memory today.

The MDR? I think that distinction now belongs to the buffet upstairs. I have never so many people eat dinner up there, myself included I regret to say. Why? Most nights there’s just isn’t anything special on the MDR menu. During the first 7 nights, there was just 1 “gala” night with duck, beef wellington and lobster all loaded on that night’s menu. The maitre d’ told me there was another night where they had to switch from roasted pork loin to prime rib but the change was never made on the posted menu!

From 3 years ago, there’s whole new demographic working in food service. Predominantly middle aged Filipinas! Were they recruited out of retirement? They don’t exude any professionalism whatsoever. I have a theory that like any good Asian woman they are depressed watching the US dollar (in which they are paid) exchange rate.
How’s this for a change? The tables in the MDR are not set for breakfast or dinner! All they have is a rolled up cloth napkin containing knife and fork and a goblet as a place setting.
I really enjoy the production shows and NCL has some good ones but where are they? One production show for the entire first 7 nights. Oh, and they have eliminated the guitarist position in the show band which plays havoc when they do not play along with pre-recorded tapes, e.g. when backing “guest” singers.

I did not pay minimum rate, about $400 more, in fact, but I truly feel like a steerage passenger. The new “class” system on NCL is so blazingly obvious and self advertising.

So in a way, it may be better that we just reach the end game of a la carte pricing rather than the dilution by a thousand cuts of the traditional cruise experience.
I told the maitre d’ today that as transportation, cruising may be still a bargain but as an unforgettable holiday experience, it is very far from that goal these days IMHO.

]]>By: Kenneth Edenhttp://www.cruisemates.com/blog/201010171763/traditional-cruising/comment-page-1/#comment-2397
Sat, 30 Oct 2010 12:41:58 +0000http://www.cruisemates.com/blog/?p=1763#comment-2397Carnival gets a bad rap all too often, and I am pleased to see the line mentioned above as MAINSTREAM. Personally, Carnival is not my choice for cruising, however, the facts presented below are admirable.

Carnival got its start in the late 1970’s, by Micky and Ted Arinson. They bought one old, tub of a ship, Canadian Empress, and without any spare money, sailed her on very cheap cruises. The ship was an old, tired, dark inside liner, with lots of wooden paneling that passengers had carved initials, and some other unmentionaable words, into. The crew was not well trained, but they were genuinely friendly. The majority of cabins had upper/lower berths, many did not have private baths en suite, Along came another old tub, which I new from Greek Lines, the ancient TSS Queen Anna Maria. She too was like the first ship, old and dumpy. These ships became the Carnivale, with an E, and the Mardi Gras. Next came the old Transvaal Castle, a mail/passenger ship that sailed between England and South Africa for the Union Castle Line. A major rebuild befitted this ship, and she was called Tropical. Soon redecorating met the first two ships, and Carnival boomed with new passengers. Perhaps no other brand at sea has had such success, and has transformed the industry as Carnival has.

Mainstream is the hallmark of Carnival, it goes back to the more traditional cruises these three early cruise ships offered. One would be hard pressed to not be impressed by the libraries Joe Farkus has designed for all of the Carnival ships, even through those sailing today, the mega ships.

If it were not for Carnival, and Micky Arinsons vision for the future of the cruise industry, there would surely be no Holland America Line, Cunard, Princess, Costa and Seabourne. Not to mention the new Aida Cruise Line that Carnival owns and has built from the sea up over the past few years.

]]>By: Paul Motterhttp://www.cruisemates.com/blog/201010171763/traditional-cruising/comment-page-1/#comment-2384
Sun, 24 Oct 2010 17:02:47 +0000http://www.cruisemates.com/blog/?p=1763#comment-2384To be honest, we don’t generally cover the European cruise lines here as much as US-based ones solely because I have not had a chance to try them out. I have nothing against P&O or Fred Olsen.

As far as Celebrity and RCL, my point was to find ships that offer the “traditional” experience where almost everything you see on the ship is included in the price of the cruise. I just don’t think you can say that about Celebrity, RCL or Princess.

I personally prefer those latter cruise lines because of their diversity, but I would not say they are traditional in the sense of assigned dining times, few added costs and manadatory dress.

I only included Carnival because I think it still offers the most inclusive cruise experience for a MAINSTREAM cruise line. Some of their ships do not even have an alternative restaurant.

]]>By: Kenneth Edenhttp://www.cruisemates.com/blog/201010171763/traditional-cruising/comment-page-1/#comment-2383
Sun, 24 Oct 2010 12:21:22 +0000http://www.cruisemates.com/blog/?p=1763#comment-2383I think it quite unfair to exclude the above cruise lines for not offering the “traditional” cruise experience. Surely, anyone that has taken cruises since the late 1960’s, as I have, has certainly seen many changes in the industry, mostly good ones, and the not so good, are truly NOT GOOD.

Take for instance the cruise lines multiple restaurants, for additional fees, that offer similar on-board dining, such as Olive Garden, Outback TGIF and other chains, buffets al-la-Golden Corral – that is what most people in the USA and Canada dine at, not to mention the swill stalls at most malls, so, the cheap-nickel-dime cruise lines offer it on board, although, not to me, I don’t eat in that fashion, ever.

I watched a video, on line, of a new ship, and, believe it or not,. the dishes for their Italian restaurant I recognized from a TV ad for Olive Garden. Now, I am not saying that the chains are running eateries on some ships, but, that was odd. Another thing to look for in in the cruise ships brochures, LOOK for correct table settings, LOOK for mentions of food, and the references to fresh, and mention of the chef(s), LOOK for menus. Scan the cruise lines sites, and just LOOK.

Back in the early 1980’s I took my one and only cruise on a certain cruise line, and wanted to tour the ships galley Kitchen, for those unaware of the proper term). I was told NO, its 150 microwave ovens and the food comes cooked, and thawed in the micros. This same cruise line offered powdered eggs, no sunny side ups. So, beware of what you order, ask questions and by gosh, don’t complain, do your research, and book a better line next time.

I agree with the above, to include the Briish lines, they are known for European service, as are Crystal, Cunard, and HAL. Oceania, while very pricey, offers a superb culinary experience at sea.

Keep reading the reviews for cruise ships here at cruisereviews.com, they tell it like it is.

What about the three other British lines P&O, Fred Olson, & Thomson. Also, I think Celebrity, RCCL, and Princess have much of what you talk about. Oddly, the dressiest ship I have been on was the Disney magic. True Disney people are all about tradition, however with a Disney flair.